Chicken Curry


750g chicken,

  cut into bite-size pieces
200g potatoes, cut into wedges
2 tomatoes, quartered
1 sprig curry leaves
1 pandan leaf, knotted
100ml thick coconut milk
400ml thin coconut milk
4-5 tbsp oil


1 tbsp salt
1 tsp chicken stock granules
1/2 tsp sugar

Ground ingredients (combine)

6 dried chilies, soaked
3 fresh red chilies
1 stalk lemon grass, sliced finely
6 shallots
3 cloves garlic
1 tbsp coriander powder
1 tsp cumin powder ( jintan putih )
1/2 tsp fennel powder ( jintan manis )
1/2 tsp belacan granules
1 star anise ( bunga lawang )
2 cloves ( bunga cengkih )
2cm piece cinnamon stick ( kulit kayu manis )
2 tbsp curry powder, make into a paste with a little thin coconut milk


Heat oil and sauté cinnamon stick, star anise and cloves. Add in combined grounded ingredients and stir-fry well. Add 2 to 3 tbsp thick coconut milk and fry over low heat until fragrant and oil separates.

Add chicken, curry leaves and pandan leaf and fry for a few minutes until meat is firm. Add potatoes and pour in thin coconut milk. Simmer until chicken is tender and potatoes are cooked. Add in tomatoes and mix in curry powder paste. Stir well.

Put in thick coconut milk and seasoning and continue to cook until gravy is slightly thick.

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